Sea Bass with Tomato Sauce

Overview

This dish is really delicious, and my family can finish it every time without leaving any juice.

Remove the head from the sea bass, remove the middle backbone from the belly (with a flower knife, marinate with salt and pepper for ten minutes to taste
Blanch the green beans, corn, carrots and drain them out
Put more oil in the pot
Fry in oil pan over high heat
Fry until golden brown and crispy on both sides, then set on plate
Put tomato paste, white sugar, apple cider vinegar, a bowl of water, green beans, corn and carrots into the pot
Bring to a boil over high heat and thicken the gravy until the soup becomes thick
Pour the cooked juice over the fried fish while it's still hot